Whole-Braised Foie Gras with Rhubarb

Preparation: 30 minutes Cooking: 20-30 minutes Serves: 10 guests thick, add more consommé.) Keep warm until ready

Rhubarb Sauce: 3 cups of 1-inch pieces of rhubarb 1 cup sugar 2 cups duck consommé (or substitute chicken stock) 2 cups veal stock

Rhubarb Purée: 2 cups of 1-inch pieces

applesauce. Transfer to a small bowl and keep warm.

of rhubarb ½ cup sugar 1 cup duck consommé (or substitute chicken)

1 pound, 2 ounces Grade A fresh foie gras, whole 5 shallots, sliced ¼-inch thick Kosher salt and ground black pepper to taste

Rhubarb Sauce: In a large pot, combine rhubarb, sugar, and duck consommé. Cook over high heat until liquid is reduced by half. Add veal stock and cook 15 minutes. Pass through a fine sieve or cheesecloth, using a ladle to squeeze out all juices. (Sauce should be fairly thin, but not watery. If too watery, continue to reduce until it thickens. If too to serve.

Rhubarb Purée: Combine rhubarb, sugar, and consommé in a pot. Cook 10 minutes or until rhubarb is tender. Purée all ingredients in a food processor until it resembles consistency of

Foie Gras:

Foie Gras: Preheat oven to 350 degrees. Heat a dry, heavy skillet over high heat. Season foie gras with salt and freshly ground pepper. (Do not cut or trim in any way.) Place foie gras in hot pan and transfer to preheated oven. Cook for 10 minutes. Turn foie gras once, add shallots, and cook another 10 minutes. Remove from oven and, using a sharp knife, cut 1-inch slices of foie gras for each serving.

To serve, place 2 tablespoons of rhubarb purée in center of each plate. Position a slice of foie gras over purée. Ladle 4 tablespoons of hot rhubarb sauce over foie gras. Serve immediately.

Note: For an optional garnish, cut 1 rhubarb stem into 1/8-inch diagonal slices. Blanch slices in boiling water for 2 minutes or until just cooked. Drain and arrange around edge of the plate.